Rigatoni With Roasted Mushroom and Shallots Recipe

Name: Rigatoni With Roasted Mushroom and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chanterelle mushrooms, cleaned with stems removed; 1 shallot, cut in quarters; 2 garlic cloves; olive oil, to coat vegetables; 1 pinch sea salt; 1 pinch pepper; 12 lb rigatoni pasta; ¼ cup white wine; ¼ cup parmigiano-reggiano cheese, grated; 1 bunch flat leaf parsley, stems removed washed and chopped

Servings: persons

2 cups chanterelle mushrooms, cleaned with stems removed
1 shallot, cut in quarters
2 garlic cloves
olive oil, to coat vegetables
1 pinch sea salt
1 pinch pepper
12 lb rigatoni pasta
¼ cup white wine
¼ cup parmigiano-reggiano cheese, grated
1 bunch flat leaf parsley, stems removed washed and chopped

1
Preheat oven to 400 degrees.
2
Place mushrooms, shallot, garlic on baking sheet.
3
Drizzle with olive oil and toss to combine.
4
Season with salt and pepper.
5
Roast in the oven for 20 minutes, stirring occasionally to brown equally.
6
Turn off the oven, remove baking sheet and loosely cover with foil.
7
Place back in the oven for 15 minutes with oven off.
8
Set vegetables aside.
9
Bring a large pot of water to a boil, add a tablespoon of salt and when it's a vigorous rolling boil add the rigatoni.
10
Stir occasionally and let boil for approximately 10 minutes (or follow instructions on the package).
11
While your rigatoni is boiling, heat a saute pan with a little olive oil on medium/high, add the mushrooms, eggplant, shallot, garlic and white wine.
12
Cook just long enough to heat the vegetables.
13
With strainer, add the rigatoni to the vegetables.
14
Toss to combine and cook for a minute or two, adding a little of the pasta water if it's too dry.
15
Add the chopped parsley and top with grated parmigiana.

5195

kcal

Calories

Fat

1030

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chanterelle mushrooms, cleaned with stems removed, 1 shallot, cut in quarters, 2 garlic cloves, olive oil, to coat vegetables, and more.

Yes, Rigatoni With Roasted Mushroom and Shallots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Roasted Mushroom and Shallots

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